Ingredients and Weight:
- Turkey necks or giblets (2 pounds)
- Chicken stock or broth (4 cups)
- Low-sodium beef broth (1 cup)
- Heavy cream (1 cup)
- Unsalted butter (4 tablespoons)
- All-purpose flour (1/2 cup)
- Fresh herbs like rosemary, thyme, and bay leaves
- Salt and pepper to taste
- 2 egg yolks (for optional richness)
Preparation Time:
- Preparation Time: 2 hours (including soaking and cooking time)
- Cooking Time: 1 hour
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the turkey necks or giblets in cold water for 30 minutes to remove any impurities.
- In a large pot, bring the chicken stock and beef broth to a boil. Add the soaked turkey parts and let it cook for about an hour on low heat.
- Strain the stock, reserving the liquid and returning it to the pot.
- In a separate pan, melt the butter and add the flour to make a roux (a mixture of flour and fat).
- Slowly add the hot stock to the roux while stirring continuously to create a smooth gravy base.
- Add the heavy cream and fresh herbs, season with salt and pepper, and bring to a gentle boil.
- Let it simmer for 20 minutes to allow the flavors to blend.
- Optionally, you can add beaten egg yolks to enrich the gravy texture.
- Adjust seasoning and remove from heat. Serve warm with your favorite dishes or as a complement to a roasted turkey.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approx. 350-400 depending on additional ingredients added.
Fat: 25-30g
Carbohydrates: 15-20g (from flour and cream)
Protein: 20-25g (from turkey and other protein sources)
Dish Characteristics:
- Rich and creamy gravy with a savory turkey flavor.
- Make-ahead preparation allows flavors to blend and develop overnight, resulting in a more complex taste.
- Can be paired with various dishes, especially roasted meats like turkey or chicken.
User Comments:
- "This gravy is so rich and creamy, perfect for my Thanksgiving dinner!" - John Doe
- "The flavor of the gravy was amazing! It paired well with my roasted turkey." - Jane Smith
- "I love how this gravy can be made ahead of time, it made my dinner preparation much easier." - Michael Johnson
Special Precautions and Tips:
- Be sure to use low-sodium stock as it will help control the overall saltiness of the gravy.
- For best results, let the gravy cool down completely before storing in the refrigerator for up to 2 days before reheating and serving.
- While stirring the roux, make sure there are no lumps formed for a smoother gravy texture.
